This is a really lose recipe, not really any specific quantities, because it can be varied to taste. It’s really more of an idea than a recipe, but it’s delicious and really healthy.
Ingredients:
Cauliflower Florets (as much as you want, depending on how much your making)
Chopped Celery (as much as you want)
Chopped Peppers (as much as you want)
Shredded or Chopped Carrots (as much as you want)
Sliced Cucumbers (as much as you want)
Celery Leaves (again, as much as you want)
Lemon Juice (as much as you want)
Olive Oil (as much as you want)
Salt
Pepper
Instructions
Bring a pot of water to a boil, and add the cauliflower. Do not boil it for too long, it should be slightly firm, because you don’t want it to be mush in your salad. When the cauliflower is almost done, add the bottom part of the celery (not the leaves) for about 30 seconds, just to loosen it a little. Drain everything. Toss all the ingredients together, and enjoy!
(Source: happily--healthy)
I love this soup! I eat it plain, with no baguette or cheese, but I know some people like it that way, so I included it in the instructions. I didn’t include it in the nutritional information though, because the amount of bread and cheese can vary from person to person. Enjoy, and I’ll try to get a picture!
Serves: 4, Serving: 1/4th, Calories: 117 (without baguette and cheese)
Ingredients
2 tablespoons butter, or olive oil
3 cups thinly sliced onions
2 quarts chicken broth
3/4 tablespoon salt
¼ tablespoon ground pepper
Optional: French baguette and grated gruyere or parmesan
Instructions
Melt butter (or olive oil) in heavy saucepan. Add prepared onions and cook slowly, 30-40 min on low heat until golden brown, stir often. When the onions are browned, stir in flour and add broth, blending it vigorously with whisk. Bring soup to boil. Reduce heat and simmer for 30 minutes.
Cut French bread in ½ inch thick slices. Place slices on a baking sheet and brown slightly in a 375 degree oven for 5-8 minutes. Pour soup into oven-proof bowls. Cover surface of soup with bread and cheese.
(Source: happily--healthy)
While this isn’t the healthiest recipe ever, it is delicious. Maybe in the future I’ll post my crepe cake recipe! This recipe can be lightened up, and one day I’d like to try it with a non-dairy milk substitute (like almond or coconut milk) and a light butter, but for now I’ll keep it as is. I like to serve it with either nutella, strawberries, agave, bananas, jam, or whip cream. It also works with savory fillings like eggs and spinach. It’s a very adaptable recipe.
Serves: 8, Serving Size: 1 Crepe, Calories: 169
Ingredients
2 cups all-purpose flour
4 eggs
1 cup milk
1 cup water
1/2 teaspoon salt
1/4 cup butter, melted
Directions
Mix all ingredients in a large bowl, whisk until smooth and liquid, free of lumps. Heat up flat crepe skillet and lightly butter. Pour batter and spread over skillet, flip when done.
(Source: happily--healthy)
I eat this for breakfast every morning, and it reminds me of biting into a melted chocolate chip oatmeal cookie. You can eat this warm or cold, but I personally like it cold. Enjoy, and I’ll try to get a picture up soon!
Serves: 1, Serving Size: 1 Bowl, Calories: 180
Ingredients
1/2 cup old fashioned oats (instant works too)
1 tablespoon nesquick chocolate powder (cocoa powder works, but nesquick tastes better)
3/4 cup water
2 teaspoons stevia
Instructions
Pour the oatmeal into a microwave proof bowl, and pour in water. Add the nesquick powder, and stir it in. Microave the oatmeal for about 145 seconds (it really depends on the strength of your microave, so just check on it). Stir in the stevia. You can either refrigerate it, or eat it hot.
(Source: happily--healthy)
At the moment, I don’t have a picture of this dish, but I’ll be sure to get one! This is a perfect light dish to make when you’re craving some spice! It’s packed with nutrients, and if served over brown rice, it makes a perfect and healthy meal.
Serves:4, Serving Size: 1/4th, Calories: 255 (not including rice, or cous cous)
Ingredients
1 tablespoon olive oil
1 large red onion, cut into small pieces
2 teaspoons curry powder
1 teaspoon ground cumin
¼ teaspoon garam marsala powder
1/8 teaspoon cayenne pepper
3 cups cauliflower florets
1 ¼-1/2 ounce can diced tomatoes with liquid
2 medium potato’s, cut into one inch cubes
2 medium sweet potato’s cut into one inch cubes
1 ½ cups vegetable broth or water
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup loose pack frozen peas
4 ½ cups cook couscous or brown rice
Instructions
Heat olive oil in a large saucepan over medium heat. Add the onion and cook until tender, for 5 minutes. Add the curry powder, cumin, garam marsala powder, and cayenne pepper. Stir well and cook for one minute. Stir in the cauliflower, tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper. Ring to a boil; reuduce heat and simmer, covered for 10 minutres or until the potatos are tender. Stir in peas, heat through. Serve over couscous or brown rice.
(Source: http)
